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To make Easy Greek Lemon Rice Soup, you'll need some simple and fresh ingredients. Here’s what you will gather: - 1 cup uncooked jasmine rice - 6 cups chicken or vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 large carrots, sliced - 2 celery stalks, diced - 3 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - Salt and pepper to taste - 2 tablespoons olive oil - Fresh dill or parsley for garnish These ingredients create a bright and comforting soup. The jasmine rice adds a lovely texture. The lemon juice gives it a zesty kick. Fresh herbs like dill or parsley finish it off nicely. You can find the full recipe above to see how these ingredients come together. Enjoy cooking this delicious dish! Sautéing the Vegetables Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, sliced carrots, and diced celery. Sauté these for about 5-7 minutes. You want the veggies soft and the onion clear. Cooking the Rice Next, pour in the chicken or vegetable broth and bring it to a boil. Once it bubbles, stir in the uncooked rice. Lower the heat and cover the pot. Let it simmer for 15-20 minutes until the rice is tender. Whisking the Egg Mixture While the rice cooks, grab a mixing bowl. In it, whisk together the eggs, fresh lemon juice, and lemon zest. Keep this mixture smooth and set it aside. Combining Ingredients Once the rice is ready, take the pot off the heat. To keep the egg mixture from curdling, ladle a cup of the hot broth into the egg mixture while whisking. This helps warm the eggs slowly. Gradually pour this back into the soup pot, stirring as you go. Seasoning the Soup Now, taste the soup and add salt and pepper as needed. To warm it, return the pot to low heat. Make sure not to let it boil again. Garnishing Serve the soup hot, and don't forget to add fresh dill or parsley on top. This adds a nice touch and extra flavor. For the full recipe, check out the details above! Curdling the Egg Mixture This soup gets its creamy texture from the egg and lemon mix. If you pour this mixture into hot soup too quickly, it can curdle. To avoid this, you need to temper the eggs first. Slowly add a cup of hot broth to the egg mixture while whisking. This warms the eggs and helps keep them smooth when you mix them into the soup. Overcooking the Rice Don’t let the rice cook too long. If you do, it can turn mushy and lose its nice texture. Keep an eye on the rice and check it around the 15-minute mark. When it’s tender, turn off the heat. Ingredient Substitutions You can switch up the rice if you like. Basmati rice or even brown rice work well too. Also, if you want a vegetarian version, use vegetable broth instead of chicken broth. This keeps the flavor strong and rich. Additional Seasonings Feel free to add extra herbs or spices to boost flavor. A pinch of dried oregano or thyme can add depth. If you love heat, a dash of red pepper flakes can spice things up. Always taste as you go to find the right balance for you. For the full recipe, check out the details above. {{image_2}} Using different types of rice can change the soup's texture. Jasmine rice is light and fluffy. However, you can try long-grain rice or basmati rice for a different spin. Brown rice also works but takes longer to cook. Just add extra broth and time. Adding protein boosts the soup's heartiness. Chicken is a classic choice. Just cook it in the broth before adding the rice. You can also use tofu for a vegetarian option. Just cube it and add it in when the rice is almost done. This gives it a great flavor. What can you serve with this soup? A crisp salad pairs well. A simple Greek salad with tomatoes, cucumber, and feta is perfect. You can also serve warm pita bread or crusty rolls. These choices complement the soup's flavors. For ideal pairings, try a glass of white wine. A light wine like Sauvignon Blanc works well. If you prefer a non-alcoholic drink, lemon-infused water is refreshing. It highlights the soup's lemon flavor. For a sweet touch, serve some honey cake for dessert. You can find the full recipe for Easy Greek Lemon Rice Soup above. Refrigeration Tips After enjoying your Easy Greek Lemon Rice Soup, store leftovers in a clean, airtight container. This soup will stay fresh for up to four days in the fridge. Make sure to cool the soup to room temperature before sealing it. This helps prevent moisture build-up. If you plan to eat it later, keep the rice separate to avoid sogginess. Freezing Options For longer storage, you can freeze the soup. Use freezer-safe containers or heavy-duty bags. This soup can last in the freezer for up to three months. When freezing, leave some space at the top of the container. This prevents the soup from bursting as it expands. Best Practices for Heating Soup To reheat your soup, pour it into a pot. Warm it over low heat. Stir often to ensure even heating. Avoid boiling the soup, as high heat can curdle the eggs. If the soup thickens, add a splash of broth or water to thin it out. You can also microwave it in a bowl. Heat in short bursts, stirring in between. This keeps the texture just right. Enjoy your warm, zesty soup again! To make this soup vegetarian, use vegetable broth instead of chicken broth. This simple swap keeps the rich flavor. You can also add more veggies, like spinach or peas, for extra nutrition. Yes, you can use brown rice instead of jasmine rice. However, brown rice takes longer to cook. Expect it to need about 30-40 minutes. Make sure to adjust the broth to rice ratio if needed. If your soup is too thick, simply add more broth or water. Stir well to mix the liquids. Heat it gently to bring it back to your desired consistency. This soup can last in the fridge for about 3-4 days. Store it in an airtight container. Reheat it on the stove or in the microwave before serving. For more details, check the Full Recipe. This blog post showed you how to make a tasty soup. You learned about the key ingredients, from rice to fresh herbs. I provided step-by-step instructions and tips to avoid mistakes. You discovered flavor boosts and storage tips to keep your soup fresh. Making this soup is simple and rewarding. Enjoy trying different variations and serving ideas. You now have all the tools to impress anyone at your table. Now, grab your ingredients and start cooking!

Easy Greek Lemon Rice Soup

Discover the delightful flavors of Easy Greek Lemon Rice Soup that will brighten your day! This hearty recipe combines jasmine rice and fresh vegetables, all enlivened with zesty lemon and creamy egg for a wholesome meal in just 35 minutes. Perfect for a cozy dinner or a healthy lunch, this soup is sure to become a favorite. Click to explore this quick and comforting dish and treat yourself to a delicious bowl today!
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Ingredients
  

1 cup uncooked jasmine rice

6 cups chicken or vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 large carrots, sliced

2 celery stalks, diced

3 large eggs

1/4 cup fresh lemon juice

Zest of 1 lemon

Salt and pepper to taste

2 tablespoons olive oil

Fresh dill or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

    Add the chicken or vegetable broth and bring to a boil. Once boiling, stir in the uncooked rice and reduce the heat to simmer. Cover and let it cook for about 15-20 minutes or until the rice is tender.

      While the rice is cooking, in a mixing bowl, whisk together the eggs, lemon juice, and lemon zest until smooth. Set aside.

        Once the rice is done, remove the pot from heat. To temper the egg mixture and prevent it from curdling, slowly ladle a cup of the hot broth into the egg-lemon mixture, whisking constantly.

          Gradually pour the tempered mixture back into the soup pot, stirring continuously to combine.

            Season with salt and pepper to taste. To heat the soup gently, return it to low heat and warm through, making sure not to bring it to a boil.

              Serve hot, garnished with fresh dill or parsley for an extra pop of flavor.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 6